How to: Hand-Cut Ice
“The skill set of an early bartender would have included carving ice,” says Alex Gregg (of Moving Sidewalk, the downtown bar…
10 years ago
In The Kitchen
How to: Fillet a Fish
Take a look inside My Table's August-September issue (or just glance at the cover) and you'll note that it celebrates…
10 years ago
Get Schooled
Cooking classes are useful to a cooking newbie (like me) and inspiring to an experienced cook looking to hone particular…
10 years ago
How to Make: Pistachio Kulfi
In honor of National Ice Cream Month (July) we're featuring Kiran Verma (of Kiran's) and all of her culinary wizardry…
10 years ago
Do Do That Voodoo Gumbo
Finding fresh okra at the grocery store or farmers’ market can start a party in the mouth – a party…
10 years ago
Thanks, Dad!
“Oh my Pa-Pa, to me he was so wonderful …” Sung with unrestrained emotion by crooner Eddie Fisher, “Oh My…
10 years ago
Nocturnal Hunt
Behind my house near Rice University I have a small vegetable and herb garden, which includes among the tomatoes, eggplant…
11 years ago
How to Make: Ca Phe Sua Da
Last month My Table magazine and SideDish kicked off a monthly how-to video series. Each short-short video -- two to…
11 years ago
Rebellion
The Day My Daughter Took Back Her Tongue “M is for the many things she gave me…” From the song…
11 years ago
A New Orleans Newbie
This past Thursday, I squeezed into the middle seat of a SUV packed with five other people -- all male…
11 years ago